Poutine Royale

Poutine Royale is an elevated take on the classic Canadian dish "poutine," traditionally consisting of fries topped with cheese curds and gravy. This version adds a touch of refinement with the inclusion of ingredients such as foie gras and truffle oil. A true gourmet delight, Poutine Royale is perfect for impressing guests or simply indulging yourself in a sophisticated comfort food experience.

History of Poutine

Poutine originated in rural Quebec, Canada, in the late 1950s. Its exact origins are debated, but it is widely believed that the dish was created in the small town of Warwick. Originally seen as a working-class meal, poutine quickly gained popularity across the country and has since been embraced in various gourmet adaptations worldwide, including Poutine Royale.

Ingredients

• Potatoes - 4 large
• Cheese Curds - 2 cups
• Foie Gras - 200g
• Truffle Oil - 2 tablespoons
• Duck Fat - 1 cup
• Beef Stock - 2 cups
• Butter - 2 tablespoons
• Flour - 2 tablespoons
• Salt - to taste
• Pepper - to taste
• Fresh Thyme - 2 sprigs

Preparation

Potatoes

Begin by washing and peeling the potatoes. Cut them into thin fries, aiming for uniform size to ensure even cooking. Rinse the cut fries under cold water to remove excess starch and pat dry with a clean kitchen towel.

Cheese Curds

Ensure your cheese curds are fresh and come to room temperature. This helps them melt slightly when they come into contact with the hot fries and gravy.

Making the Gravy

In a saucepan, melt butter over medium heat, then whisk in flour to create a roux. Cook until the mixture turns a light brown color, stirring constantly. Slowly add beef stock, whisking continuously to avoid lumps. Add fresh thyme sprigs, salt, and pepper to taste. Allow the gravy to simmer and thicken, then set aside.

Cooking Process

Frying the Potatoes

In a large heavy-bottomed pot, heat duck fat until it reaches 350°F. Use a cooking thermometer to maintain an accurate temperature. Carefully add a portion of the prepared potatoes to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy. Remove the fries using a slotted spoon and drain on paper towels. Season immediately with salt.

Preparing the Foie Gras

Slice the foie gras into thick pieces. In a separate skillet over medium-high heat, sear the foie gras until golden brown, about 1-2 minutes per side. Be careful not to overcook, as foie gras can melt quickly due to its fat content. Remove from the skillet and set aside.

Assembling Poutine Royale

Layer the cooked fries on a serving platter. Evenly distribute the cheese curds over the top. Pour the hot gravy over the curds and fries, allowing it to melt the cheese slightly. Drizzle truffle oil over the entire dish for added sophistication and aromatic delight. Finally, place the seared foie gras pieces on top, enhancing the luxurious experience.

Enjoying Your Poutine Royale

Serve Poutine Royale immediately while it's hot, ensuring the optimal taste and texture experience. Pair with a crisp white wine or a chilled glass of champagne to complement the rich flavors. This dish is perfect for indulging on a special night in or as an impressive course at a dinner party.